Heavy Cream

I’m sorry guys 😔 I tried to drink a pint of heavy cream, but it was just too much. I drank about half of the cream but I got really sick at work :( I managed to get my stomach to calm down and I didn’t throw up or anything but I just couldn’t finish the drink 😢😢 I might have to find another way of intaking these calories ahhhhh

Ttyto-Alba Fan Art - 01.

I’ve always wanted to draw @ttyto-alba‘s OC, Effie. She’s pretty bad ass and not to mention I love the gun designs. Speaking of guns, guns incoming I hope I did her justice,

Awesome art as always Tyto! I know you’re going through some tough times so I hope this brightness your day a bit. I hope you like it. Also I missed your Birthday, Happy belated Birthday. I hope it was a good one.


🍦Snickers bars from @tiphero 🍪Follow @desserts.foodie & @rainbow.food.tv for more videos and pictures 🍦 .


😱💗➡️Follow @foodsaneeefor MORE!
@foodsaneee 💜😍💜😍💜😍💜😍💜😍💜😍 🎥: @soyummy

  • Some ORCA Cybernetics based characters. 
  • Octavia here will be your question answering Guru. He will be the knowledge base for all your Heavy Cream questioning needs from now on. That big head of his houses an equally large, and robust database and Cybernetic brain. 

  • Prairie on the other-hand is quite the heavy handed thug, though highly ranked, and good with the ladies…

If you enjoy my work, please consider becoming a backer on my Patreon! <3

For such fearsome beasts in the wild, Peryton tastes remarkably like a much smaller bird. Not… chicken. Everyone says that everything tastes like chicken. This tastes similar to wild turkey to me, but it has been a long time since I’ve indulged. Maybe I’m wrong. Either way, the meat is easily dried out, so I’ve taken to trying casseroles to cook in it. So far so good!

Peryton Pot Pie


- 2 ½ cup flour
- 1 cup cubed cold butter
- ½ cup buttermilk
- 1 egg
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp salt

- 3 cups shredded peryton meat
- 1 cup peas
- 1 ¾ cups chicken broth
- 1/3 cup diced onion
- 1/3 cup flour
- ½ cup heavy cream
- ¼ cup butter
- 2 medium sliced carrots
- 2 cloves of minced garlic
- ½ cup sliced celery
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp parsley
- 2 tsp thyme


To make the crust, combine flour, sugar, salt and butter in a bowl. Use a rolling pin on a countertop to roll the butter mix into sheets until it’s fully mixed. Chill for 20 minutes. Add the buttermilk and stir until it comes into a ball, adding a tbsp of water at a time if it’s too dry. Divide and flatten into two disks, then chill disks well.

For the filling, get out a large skillet and melt the butter, then add vegetables aside from peas. Toss in the garlic until everything is tender. Mix in flour, spices, broth, and cream, and whisk it until there’s no lumps, simmering for 10 minutes. Stir in peas and peryton meat. Remove from heat and set to the side.

Flour a surface and take the pie crust out from the cooling area. Roll the dough out to a 12" circle, then transfer to a 9" pie pan. Trim any extra off. Pour in the pie filling, roll out the second disk, and cover the top, trimming up the edges as needed. Seal by crimping the edges with a fork. Put slits in the top with a knife, and brush with a beaten egg.
Bake in a high flame oven for 45 minutes. Cool for 15 minutes before serving.

Creme Brulee is an easy fall-back for the noble types. I have a suspicion that it’s the individual cups that makes them think it’s fancier than it is - if I served them a simple pudding dish in the same cup, they would feel the same way. Regardless, I’m enjoying the experience of testing out new flavors of them, catering to the locals in the area. Today I was given a large pumpkin as a reward… so pumpkin it is!

Harvest Night Creme Brulee

- 1 cup heavy cream
- 1 cup pumpkin (pureed into a fine paste)
- ½ cup brown sugar
- ½ cup sugar
- 3 eggs (yolk only, separated)
- 1 tsp allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp salt

Heat the oven to a medium flame. Place six ramekins in a larger baking dish to keep them well-organized. In a bowl, combine the brown sugar and eggs, then add the cream and whisk together. Toss in the pumpkin, spices, and salt. Pour mixture into the ramekins to ¾ of the way full. Add hot water to the baking dish, around the ramekins. 
Bake for 40 minutes, and cool for 5 minutes - then place in a chilled area for a few hours to completely set. Add the plain sugar evenly to the top of each ramekin. Use a flame (wizards come in handy ❤) to torch the sugar on top, browning it well - a broiler also works in a pinch. Serve immediately.